Deep-sea scallop rosette with walnut oil and lime

Ingredients

• 300 g (10 ½ oz.) farm-raised Atlantic deep-sea scallops
• 30 ml (2 Tbsp) walnut oil
• 45 ml (3 Tbsp) first cold-pressed olive oil or peanut oil
• Juice from 2 limes
• 30 ml (2 Tbsp) tarragon
• 5 ml (1 tsp) sugar
• Sea salt and white pepper to taste
• 1 strawberry for garnish (optional)

Preparation

• Mix the lime juice and the oils.
• Add the herbs, sugar, salt and pepper.
• Slice the scallops into three or four pieces 1 cm thick (slightly less than ½ inch) and let them in the vinaigrette for 4 to 5 minutes at most.
• Arrange the scallops in a rosette pattern and garnish with a slice of strawberry.